Chicken Nachitos Recipe
slow roasted chicken, refried black beans, American cheese, Cotija cheese, pickled jalapenos
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Ingredients
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Slow-Roasted Chicken
Refried Black Beans
Assembly & Toppings
Method
Slow-Roasted Chicken
- 1
Preheat and season
Preheat oven to 300°F (150°C). In a small bowl combine olive oil, smoked paprika, ground cumin, garlic powder, onion powder, kosher salt and black pepper. Rub the spice mixture evenly over the chicken thighs.
- 2
Slow roast
Place the seasoned thighs in a single layer in a shallow baking dish. Pour the chicken broth into the dish (around the thighs, not over-seasoning) and cover tightly with foil. Roast in the oven until the chicken is very tender and easily shreds with a fork, about 1 hour 15 minutes to 1 hour 30 minutes depending on thickness.
- 3
Shred and finish
Remove chicken from oven and let rest 5 minutes. Transfer thighs to a cutting board, shred with two forks, then toss with lime juice. If the shredded chicken seems dry, stir in 1–2 tablespoons of the pan juices from the baking dish to moisten.
Refried Black Beans
- 4
- 5
Mash and season
Add the drained black beans, ground cumin, salt and pepper to the skillet. Stir to combine and cook 1–2 minutes. Add 1/4 cup water or reserved bean liquid, then use a potato masher or the back of a spoon to mash the beans to a coarse purée. Cook, stirring occasionally, until thickened and warmed through, about 3–4 minutes. Stir in lime juice if using, taste and adjust seasoning.
Assembly & Toppings
- 6
Prepare chips
Preheat broiler to high if using broiler method, or oven to 375°F (190°C) if baking. Spread tortilla chips in an even layer on a large rimmed baking sheet (you can use two sheets if crowded).
- 7
Layer beans, chicken and cheese
Spoon dollops of the refried black beans over the chips to cover most chips lightly (about 1–1 1/2 cups of beans). Scatter the shredded slow-roasted chicken evenly over the beans. Arrange American cheese slices or sprinkle shredded American cheese over the top to melt over the chicken and chips.
- 8
Melt cheese
If broiling: place the sheet under the broiler 4–6 inches from the heat for 1–3 minutes, watching closely, until the American cheese is melted and starting to bubble. If baking: bake at 375°F (190°C) for 6–8 minutes until cheese is melted. Remove from oven promptly.
- 9
Finish and serve
Top the hot nachitos with crumbled Cotija cheese, pickled jalapeño slices, chopped cilantro and sliced green onions. Add dollops of sour cream if desired and serve with lime wedges. Serve immediately so chips remain crisp.